INGREDIENTS

12 slices bacon, diced

12 eggs, lightly beaten

salt and pepper to taste

10 (8 inch) flour tortillas

1 1/2 cups shredded Cheddar cheese

1/2 cup thinly sliced green onions

DIRECTIONS

In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.

Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.

To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.

Thank you Audra for sharing your Breakfast Burrito recipe with us!

Send your favorite recipes to joe.cassady@mwcradio.com